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READY IN 7 mins

Spinach Salad with Pepper Jelly Dressing

Read Reviews (66)

"Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!" — sarahgurl00

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

3 tablespoons mild pepper jelly
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon Dijon mustard

2 cups baby spinach leaves
2 ounces goat cheese, sliced
2 tablespoons chopped walnuts

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Directions

In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.
Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese and sprinkle with walnuts.

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PREP 5 mins
COOK 2 mins
READY IN 7 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 13, 2005

Excellent...a little sweet and salty that added so much flavor to the spinach. My husband really enjoyed and thought he was at a gourmet restaraunt. Will definetly have this on a regular basis.

—Karen

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Most Helpful Critical Review

Apr 18, 2006

I used Braswell red pepper jelly for this recipe and just didn't cut it for me. Not enough flavor to the dressing; bland and oily would be my description of the results. Used this mixture as the base and added the vineager and spices from Jamie's spinach salad dressing and made a nice recovery.

—momofmulli

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77 Ratings

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Jan 17, 2006

This recipe is wonderful!!! I made it for my supper club and everyone raved! I substituted Feta for the Goat cheese and put the dressing on the salad while it was still a little warm so it wilted the lettuce a little. Great Recipe

—SMOCKAHOLIC

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Feb 13, 2006

I loved this. I rotate back and forth between this recipe and Jamies Cranberry Spinach Salad from this site to get my daily spinach in. The dressing is kind of thick and jelly like, so you can simply add more olive oil to get it the right consistency.

—stressedcook

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Mar 13, 2006

Loved this. I added granny smith apple, red onion, and candied pecans instead of walnuts. Everyone have loved this.

—Shannadidi

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Jun 09, 2006

This is absoulety one of the best recipes ever for spinach salad! The only alternation I made was to use mozzerella cheese- we aren't fans of goat cheese. Wonderful flavors together!

—motherof5

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Mar 15, 2006

A lady gave me a jar of home made pepper jelly for Christmas, and I was trying to find a way to use it up, since I really didn't like it that much. I found this recipe, and the dressing was fantastic! In my salad, I used crumbled blue cheese, pecans, and even added some diced tomatoes and a small onion. It was so good, like the kind of salad you would get at a gourmet restaurant!

—Ali

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Jan 26, 2006

We loved this, and it went perfectly with the crab cakes we had that night (makes a good sauce to pour over meats and fish, too). I used feta cheese and chopped candied almonds, and I poured it warm over the spinach to wilt it a little like a previous reviewer said- delicious!

—LOGANDIE96

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Nutrition

Calories
354 kcal
18%

Carbohydrates
22.8 g
7%

Cholesterol
22 mg
7%

Fat
26.9 g
41%

Fiber
1.4 g
6%

Protein
8.1 g
16%

Sodium
332 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach Salad with Pepper Jelly Dressing

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 354
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
Saturated Fat 8.2g 41 %
Cholesterol 22mg 7 %
Sodium 332mg 13 %
** Potassium 260mg 7 %
Total Carbohydrates 22.8g 7 %
Dietary Fiber 1.4g 6 %
Protein 8.1g 16 %
Sugars 15.6g
Vitamin A 65 %
Vitamin C 15 %
Calcium 15 %
Iron 16 %
** Thiamin 7 %
** Niacin 16 %
** Vitamin B6 8 %
** Magnesium 16 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.